Spicy Sausage Pasta

• 8-12 sausages, meat removed from skins
• 2 red onions
• a few garlic cloves
• 1 tbsp chilli flakes
• a few bay leaves
• 1/2 bottle of red wine
• 2 400g plum tomato tins
• 1/2 nutmeg, grated
• 150 ml double cream
• penne

1. Fry sausage meat until juice has evaporated, then cook onion, garlic, chilli, bay leaves gently for half an hour.
2. Pour in wine, add heat until it evaporates.
3. Add tomatoes and similar gently for around an hour. Near the end prepare the pasta.
4. Season, add nutmeg and cream and combine with drained pasta.